Mexican Lasagna - Recipe

One of my favorite meals to make at home is Mexican Lasagna. It is seriously addictive.

I'm not typically a fan of Mexican food, but this is different. You can control how hot or spicy you make it by the level of salsa you put in it. Since I'm a wimp when it comes to anything hot or spicy, I use mild salsa.

Here's the recipe, modified to my personal taste:

2 lbs Ground Beef (I use 80/20)

1 16oz can Refried Beans

1 16oz can of Black Beans, drained

1 tsp garlic powder

2 tsp leaf oregano

1 tsp cumin

Lasagna Noodles, uncooked

2 1/2 cups water

2 1/2 cups salsa

2 cups sour cream, not fat-free

1/2 cup chopped green onion

1 small can of black olives

2 cups shredded cheese (I use the colby and monterey jack mix for more flavor)

Here's how to make it:

(Heat oven to 350 degrees)

Brown the beef. Drain thoroughly.

In a bowl (while the beef is browning), mix the beans, spices, and 1/2 cup water.
Mix thoroughly and then add to the drained beef.

Stir well.
Remove from heat.

In a 9 x 13" pan, layer the lasagna noodles.
(Spray pan first with a cooking spray so the noodles don't stick)

Top that with 1/2 of the meat mixture.

Add another layer of noodles, and the rest of the meat mixture.

Sprinkle enough of the shredded cheese to cover the top.

In a separate bowl, mix 2 cups of water and 2 1/2 cups of salsa.

Pour that over the top. Use a fork to lift noodles a little so that the mixture gets into the whole pan.

Bake at 350 for 1 1/2 hours.

Mix sour cream, green onions, and olives.

Top the lasagna with the mixture, sprinkle with the remainder of the cheese, and bake for 15 more minutes.

(I don't like green onions and hubby doesn't like black olives, so I omit these when making it for us.)

When it's all done, it'll be ooey-gooey yum-yum-yummy.

Now scoop you up a plate full and enjoy.

 

(This is a prescheduled post.)